Captain Hook's Sushi /Pho/Thai
Last inspected: Jan 26, 2026
45
Score
Going back to 2022, Captain Hook's Sushi /Pho/Thai has 11 inspections in the public record. Captain Hook's Sushi /Pho/Thai was last inspected on Jan 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged five times.
Restaurants in Cape Coral average 77, so Captain Hook's Sushi /Pho/Thai trails the local norm. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over prepared white rice and papaya salad in glass door reach in cooler. Operator moved foods to proper storage. This is a repeat violation from the previous inspection dated 08-13-2025 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar: Masago (69 F - Cold Holding) operator states roe was out of refrigeration about 30 minutes and put food into reach in cooler to cool. This is a repeat violation from the previous inspection dated 08-13-2025 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time stamped. Per operator rice was prepared at 11:30 and operator time marked rice **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser as a mold like build up at soda nozzles.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Giavanna expired on 04-02-2024 This is a repeat violation from the previous inspection dated 08-13-2025 **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In rice container. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (00ppm) per operator, only soap is being used to "sanitize" tables. Discussed with operator on proper sanitation requirements **Corrective Action Taken**
21-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to wok table. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
12B-07-4
45
Aug 13, 2025
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); operator changed sanitizer bucket to achieve: Dishwasher (Chlorine 100ppm) This is a repeat violation from previous inspection dated 02-21-2025 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued for 2 dozen shelled eggs. Operator placed eggs back into reach in cooler after stop sale was explained.
01B-06-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat cucumbers in glass door reach in cooler. This is a repeat violation from previous inspection dated 02-21-2025 **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as dump sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two servers and four cooks working with food and no certified food manager is present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line hand sink. Operator provided new roll of paper towels **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dezmin has no proof of training. This is a repeat violation from previous inspection dated 02-21-2025 **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lucky, In, Southarak and Giavanna all expired on 04-02-2024
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's left over food stored in glass door reach in cooler in kitchen. Operator discarded personal food items. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf stored with clean plates above cooks line.
12B-07-4
26
Apr 23, 2025
Routine - Food
No violations found.
100
Feb 21, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The manager changed out sanitizer bucket during inspection. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat rice in reach-in cooler across from cook line. The cook moved rice to another cooler. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice. **Warning**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine. **Warning**
25-06-4
55
Oct 4, 2024
Routine - Food
No violations found.
100
Aug 5, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (49F - Cold Holding); raw shrimp (48F - Cold Holding) in reach-in cooler across from cook line. The operator placed ice on raw shrimp and raw scallops. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Set up 3 compartment sink. The operator changed out sanitizer bucket. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 49F. **Warning**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
55
Dec 18, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-18: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken** - From follow-up inspection 2023-12-18: Observed No sanitizer from dishwashing machine. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes. - From follow-up inspection 2023-12-18: Observed container in hand washing sink in back of kitchen. The manager removed container from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-12-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. - From follow-up inspection 2023-12-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. - From follow-up inspection 2023-12-18: **Time Extended**
36-27-5
55
Dec 8, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as Public Health Control Paperwork for Sushi Rice, Eggs and Sprouts to owner. **Corrective Action Taken**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
36-27-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
14-11-5
45
Aug 1, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) in reach-in cooler across from cook line. The manager placed ice on raw beef. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in stand up reach-in freezer.
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing carrots In hand washing sink in kitchen. Educated operator that hand washing sink was only for washing hands. **Corrective Action Taken**
31A-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
36-27-5
Basic - Standing water in bottom of reach-in-cooler in sushi bar.
29-49-6
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ice scoop handle in contact with ice in sushi bar area.
10-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
52
Jan 9, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
52
Aug 22, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach-in cooler across from cook line. The operator placed raw beef over raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator on proper hand washing. **Corrective Action Taken**
12A-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in sushi area blocked by a container.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter.
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in mens restroom.
36-32-5
Basic - Equipment in poor repair. Observed sushi bar reach-in cooler gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
50
Frequently Asked Questions
When was Captain Hook's Sushi /Pho/Thai last inspected?
The most recent health inspection at Captain Hook's Sushi /Pho/Thai on file is from Jan 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Captain Hook's Sushi /Pho/Thai?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited five times, more than any other issue at Captain Hook's Sushi /Pho/Thai.
How does Captain Hook's Sushi /Pho/Thai compare to other restaurants in Cape Coral?
Captain Hook's Sushi /Pho/Thai most recently scored 45 out of 100, which is lower than the Cape Coral average of 77.
Has Captain Hook's Sushi /Pho/Thai's inspection record improved over time?
No. Recent inspections at Captain Hook's Sushi /Pho/Thai have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Captain Hook's Sushi /Pho/Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Captain Hook's Sushi /Pho/Thai inspected?
Based on the inspection history on file, Captain Hook's Sushi /Pho/Thai is inspected around three times per year on average.
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